For the Love Of Mangoes

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Roasted Tomato & Basil Soup

Prep Time25 mins
Cook Time25 mins
Servings: 4 servings

Equipment

  • Blender

Ingredients

  • 7 ripe tomatoes cored and halved
  • 1 red onion loosely chopped
  • 4 garlic cloves crushed and chopped
  • 1 tbsp coconut oil melted
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tbsp coconut sugar
  • 2 tbsp basil pesto
  • 1 cup organic coconut milk
  • 1/2 cup water

Instructions

  • Preheat oven to 400F.
  • On a large baking sheet, place tomatoes, onion, garlic, and coconut.
  • Make sure tomatoes face down and sprinkle salt and coconut sugar overtop.
  • Roast for 10 minutes, then flip tomatoes face up and roast for another ten minutes.
  • In a blender, combine pesto, coconut milk, olive oil, and water and all of the roasted vegetables.
  • Serve hot.

Notes

For protein, this soup pairs well with 1 full can of tuna mixed with 1 tbsp of mayo and 1 tsp of basil pesto.

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Categories
Meal Prep × Soups

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